Put ginger, sugar, and boiling water in a blender; let stand 5 minutes. Blend into a smooth syrup.
Fill a copper mug with crushed ice. Add ginger simple syrup, vodka, lime juice, and apricot. Top with club soda. Squeeze lime wedge over top and drop into mug. Stir well.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
In a small bowl, combine all
oda, and salt in a mug.
Mix in 1 Tablespoon of Yogurt
over. Let stand in a warm place for 1 hour or until
00b0.
Place the Crisco in an electric mixer bowl, gradually
Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
Drop a lime wedge into the mug for garnish.
Add vodka, sweetened lime juice, and bitters to a cocktail shaker filled with ice. Shake vigorously until condensation forms on outside of shaker (about 15 to 20 seconds). Strain into a collins glass (or copper mug if you have it) and top off with ginger ale. Stir. Garnish with a lime wedge and serve.
Pour vodka and lime juice into 2 copper mugs; add ice cubes and sugar-free ginger beer; stir to combine. Add lime slices to garnish.
milk, vanilla sugar, and sugar. In a separate bowl, mix flour
b>in 2 microwaveable mugs.
Add 6 cinnamon candies to each mug
Mix all dry ingrediants in the mug (almond flour, sugar, cocoa powder).
Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated.
Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth.
Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.
erilize my jars and lids in my dishwasher, remove carefully and
Place all ingredients in a food processor and grind
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Spray microwave safe coffee mug with vegetable oil spray.
Place butter in the mug & melt in microwave (about 30 seconds).
Add sugar, vanilla and salt and stir together.
Add the egg yolk, mixing thoroughly.
Add flour and stir until combined.
Top with sprinkles and cook in the microwave for about 40-45 seconds. Check for doneness with a toothpick.
In a mug, add butter, milk, vanilla and dash of salt. Whisk well with a fork.
Add cocoa powder/milo, whisk well. Add sugar, whisk well. Add flour, whisk well.
Microwave for 60 to 75 seconds. Centre should be slightly molten. Be careful, the mug and brownie WILL BE HOT.
Optional: Sprinkle with caster sugar. Put the brownie in the fridge for 5-10 minutes to cool down.
Enjoy your brownie, peanut butter and nuttella always taste great with this brownie, you can also try it with icecream.
For relish:.
Combine the tomatoes,